Amaretto Sauce with Homemade Blueberry Pasta: Winner of the Connoisseurs Choice Award

A sweet pasta indulgence for the connoisseur in you. This winning recipe is great for special occasions, parties and to add variety to your traditional Italian cooking.

Give you pasta a colorful kick this Easter season or anytime you are throwing a festive party. Never the same old white pasta on this kitchen table.

Homemade blueberry pasta dough:

1 cup semolina flour    * sub gluten free, vegetable, rice, coconut if you like.
2 tbs. Virgin Olive Oil 
1/2 cup blueberry puree

Blueberry puree:

1 cup blueberries, washed well
2 tbs. pure cane sugar
3 tbsp. of fresh squeezed lemon
Lemon zest 
1/4 cup water
Pinch of cinnamon

Amaretto cream sauce:  You can just keep the dish simple with pasta & classic Olive oil, garlic and Parmesan cheese as well as the sweet desert alternative here.

1/2 cup marscapone cheese
3 splashes of Amaretto liquor    * sub real almond extract
1/2 Blueberry Puree
Mint to garnish

Put the blueberries in a saucepan, cover with water, add the sugar lemon juice and cinnamon. Cook slowly over a medium heat.

Save half of the sauce and berries for the pasta. Mash with a fork or puree with a blender.

Using a food processor to fold the the pasta dough into a solid ball.

Roll the dough out on a lightly floured surface. Cut the dough into tagliatelle shaped strips., 
You can wind the dough through a pasta machine if you have one.

Cover dough in plastic and let dry.

Mix the ingredients for the amaretto sauce until smooth and creamy.

Cook the pasta in boiling water until al dente. Fresh pasta takes about 4 minutes.

Serve the pasta with the amaretto sauce and the blueberry sauce.

If you are making this for a birthday party dessert you can use peach half's instead of pasta. Or use baking pie dough recipe for individual pizza pies. Decorate with blackberries, mint & or strawberries & mint.